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broon-loon

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    Forfar Athletic

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  1. Gladiatorial style.. Let the games commence.
  2. Rarely seen on busses these days, let alone airplanes.
  3. Indeed. Broon's on tour down there later next week... if all goes to plan? Daughter Broon (who now lives there) took us to the Dishoom for Breakfast earlier in the year. Bacon & Egg Naan... oh ya h**r sir .
  4. We need to know - Did he order a 'starter for ten' in the restaurant?
  5. Not sure I've ever been 'in the loop', but at least I know it.
  6. For sure. When I packed in working at the College I obviously had to hand back the HP Laptop. The old Laptop I used at home (Daughters hand me down) basically gave up, so I took the plunge and bought a Chromebook. For sure it's different and in no way perfect, but overall I'm happy to be 'Windows free' at a fraction of the cost.
  7. Oh happy days. BTW is the Picture Association thread still going..?
  8. My Mum worked in Jute Mills when I was a young Loon, and from memory 'the dust' that flew around and gathered everywhere was known as 'oooo'. Indeed, very flammable, and only one of the very dangerous hazards in 'The Factory'.
  9. Ooft. Ya Hoor Sir.. Farfar? Close, but It's Farfir. Slippy, (my fellow Loon), go for it, whatever force is with you.
  10. Yeah, Misty Ricardo, that's the book I bought last year which rekindled the interest. https://www.amazon.co.uk/INDIAN-RESTAURANT-CURRY-AT-HOME/dp/1999660803/ref=asc_df_1999660803/?tag=googshopuk-21&linkCode=df0&hvadid=372081320373&hvpos=&hvnetw=g&hvrand=8526543278814075225&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007333&hvtargid=pla-805578167269&psc=1&th=1&psc=1&tag=&ref=&adgrpid=76444332637&hvpone=&hvptwo=&hvadid=372081320373&hvpos=&hvnetw=g&hvrand=8526543278814075225&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007333&hvtargid=pla-805578167269 Using an aluminium pan for sure improves the flavour and lifts the curry. Check it out on Al's you tube page.
  11. 'Mixed bag' as they say. Been trying to do this kinda stuff for over 30 years (on and off)... Started by joining the curry club (Pat Chapman), bought his books and took it from there. Dabbled at various recipes over the years, going back over the books and looking on-line. Overall the results were good, but still found them lacking 'the taste'.. Anyway, to cut a long story short I bought yet another book last year and it rekindled the interest, found a forum on-line I was a member of way back which listed lots of recipes and techniques and started trying yet again Al's Kitchen on You Tube has some decent stuff. I haven't used his base sauce but the Pathia I cooked tonight is basically his recipe. The Korma was kinda based on a recipe on the forum (which is still there) but looks as though nobody is contributing to these days.. Dan Toombs (TheCurry Guy), I have dabbled with some of his stuff at some point, but yeah maybe I should go back and have a look. Thanks for the reminder.
  12. Home made BIR curry cooked from base gravy. Pathia and Korma. Korma is pretty good, but the Pathia is the star. Mushroom rice to accompany.
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